Braised sauerkraut with stick bones is a delicacy. The main raw materials for making it are stick bones and sauerkraut.

Ingredients: One stick bone is about two and a half kilograms, a quarter of pickled cabbage, 15 grams of green onions, 5 grams of ginger, one star anise, and 4 grams of salt.

Method 1: Wash the stick bones and rinse them with running water for 5 minutes.

2 Put the stick bones into a pot, add 2000ml of water, add ginger slices, green onions and star anise and bring to a boil over high heat.

3 After boiling, skim off the scum on top with a spoon.

4 Cover and simmer for two hours.

5. Cut the sauerkraut into shreds.

6 After the stewed stick bones, take out part of the bones and soup and reserve them for other uses.

7 Add chopped sauerkraut and stir-fry evenly.

8 Cover and simmer over low heat for 20 minutes, add salt to taste and serve.